Horlicks & Peanut Butter Ice Cream
Updated: 2 days ago
Imagine the velvety richness of peanut butter paired with the malty nostalgia of Horlicks, all wrapped up in a luscious, creamy dessert. Whether you’re looking for a quick homemade treat or a unique flavor to wow your guests, this Peanut Butter and Horlicks Ice Cream is the answer.
A Flavor Combination to Remember
Who doesn’t love peanut butter’s savory, nutty notes combined with the sweet, comforting maltiness of Horlicks? These two pantry staples come together like a match made in dessert heaven. The result? A creamy, dreamy ice cream that hits all the right notes—salty, sweet, and oh-so-satisfying.
Notes on the Ingredients
Toasted Milk Powder
To toast milk powder, add it to a dry skillet over medium heat, stirring constantly to prevent burning. As it toasts, the powder will turn a light golden brown and develop a nutty, caramelized aroma. Before storing, blend the toasted milk powder to remove any lumps and store it the same way as untoasted powder. Toasting milk powder in bulk is a great idea—its deep flavor is perfect for enhancing cakes, cookies, and other desserts as well.
Adding milk powder to an ice cream base enriches the texture and intensifies the flavor by increasing the milk solids without diluting the mixture. While many recipes use skim milk powder, I prefer an ultra-rich, decadent base, so I opt for whole milk powder like Medallion brand (3.8% milk fat).
Understanding Milk Fat in Cream
Milk fat (often referred to as butterfat) is the portion of cream that gives it its richness and creamy texture. The 35% - 40% milk fat in heavy cream provides a silky, indulgent quality to your ice cream. This complements the fat content in whole milk powder, creating a well-rounded, creamy base with superior flavor.
Why This Recipe Uses All Cream
Many ice cream recipes follow a standard 2:1 ratio of cream to milk—for example, 2 cups of heavy cream to 1 cup of whole milk. While this works for a balanced base, the goal here is ultra-decadence. By using all cream, we reduce the water content, which significantly minimizes ice crystal formation during freezing. The result? An exceptionally creamy, smooth ice cream that feels luxurious with every bite.
The Anatomy of a Vanilla Bean
A vanilla bean consists of a tough outer pod and tiny, aromatic seeds inside, often referred to as the "caviar." To use the caviar, split the bean lengthwise and scrape out the seeds with the back of a knife.
For an ultra-smooth base, you can blend the entire cooked vanilla bean into the mixture, but this requires a high-powered blender like a Vitamix or Ninja. Immersion blenders won't achieve the necessary smoothness, and food processors may work, but you should strain the mixture to remove any remaining fibrous bits before chilling.
Alternatively, I like to reuse the empty vanilla bean pods by placing them in a jar of cane sugar to make vanilla-infused sugar. This is an excellent way to maximize flavor and reduce waste while adding a subtle vanilla aroma to baked goods.
Ingredients
8 egg yolks
125g cane sugar
3 cups heavy cream (35% - 40% M.F.)
1/4 cup creamy peanut butter
1/4 cup Horlicks
2 Tbsp toasted whole milk powder
1 whole vanilla bean (caviar scraped)
1/4 tsp salt
Optional mix-ins (crushed Maltesers or Whoppers)
Instructions
Step 1: Prepare the Egg Yolk Mixture
In the bowl of a stand mixer, whisk the egg yolks with 25g of sugar until pale, thick, and ribbon-like in texture. This will give your ice cream a rich, velvety base.
Step 2: Make the Cream Base
Set up a double boiler over medium heat.
Add the heavy cream, 100g of sugar, salt, peanut butter, toasted milk powder, Horlicks powder, and the vanilla bean caviar to the bowl. Whisk the mixture well to combine and dissolve the sugars/peanut butter.
Heat the mixture to 165°F (74°C), whisking frequently. This ensures the ingredients are well-incorporated and creates a smooth base for your ice cream.
Step 3: Temper the Egg Yolks
Slowly drizzle the warm cream mixture into the whisked egg yolks, a little at a time, whisking constantly to prevent the eggs from scrambling.
Once tempered, pour the egg mixture back into the double boiler. Continue heating and whisking until the mixture thickens to the consistency of room temp, melted chocolate and coats the back of a spoon.
Step 4: Chill and Freeze
Remove the mixture from heat and allow it to cool to room temperature.
Cover and refrigerate for at least 4 hours, but ideally overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Optional Step: Add Some Crunch!
While churning, fold in 100g of crushed Maltesers or Whoppers to boost the malt flavor and add a delightful crunch to every bite.
Tips for Perfect Ice Cream
Make sure your ice cream maker bowl is fully frozen before churning.
Share Your Creation!
We'd love to see your homemade ice cream! Tag me on social media @lolavickys with your photos.
Happy churning!
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